We usually have a bonfire at our flat on Bonfire Night and, along with the mulled wine, I usually make this stew. It’s great because it’s a cheap and easy way to fill up lots of people. It’s also great if you’ve got veggies coming over as you cook the beany stew first (preferably in advance, to allow the flavours to develop) then grill the sausages seperately, slice them and stir them into the stew at the last minute. I usually cook some veggie sausages too, portion off a little stew first (depending on how many veggies there are) and stir in the veggie sausages. I also prefer cooking the sausages this way, as they tend to get a bit flabby when cooked in the stew, this way they can get golden-brown and crisp under the grill.

All that’s left to do is stir in a load of chopped parsley and spoon some yoghurt on top of each bowl. Buy a couple of baguettes for extra carbs.  If you’re clever, you may even cook enough to have leftovers, in which case I think they would make a wonderfully trashy pie topped with mash and grated cheese.

ingredients

serves 4
1 onion, chopped
1 celery stalk, finely diced
1 carrot, finely diced
3 garlic cloves, chopped
1 chilli, finely chopped
2 bay leaves
1 sprig rosemary, leaves chopped
½ glass red wine
splash Worcestershire sauce
4 tins beans (whatever you feel like, but borlotti and cannellini are nice), drained
2 cans chopped tomatoes
6 good-quality sausages
handful chopped parsley
yoghurt
olive oil

• Heat a little oil and a knob of butter in a large casserole.
• Add the onion, celery and carrot and fry over a low heat for 10 minutes.
• Add the garlic, chilli, bay leaves and rosemary and fry for another minute or so.
• Add the wine and let it bubble for a few minutes.
• Tip in the beans and chopped tomatoes, swill out a tomato can with water and add it to the pan as well.
• Simmer for 30 minutes, or until the sauce has thickened. Season well.
• Meanwhile grill the sausages and when cool enough to handle, slice into coins.
• Stir the sausages and parsley into the stew.
• Serve the stew with a dollop of yoghurt on top and a drizzle of olive oil.

Tags: Bean and pulse recipes, sausage

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